Chicken satay spring rolls
- 200g cooked chicken
- 1 large carrot, peeled
- 2 spring onions, trimmed and sliced
- 1 small red pepper, de-seeded and finely chopped
- 100g frozen sweetcorn, defrosted
- 50g beansprouts
- 6 tbsp peanut butter
- 3 tbsp reduced salt soy sauce
- 2 tbsp sweet chilli sauce, plus extra for dipping
- 8 sheets filo pastry
- 15g butter, melted
- 2 tsp oil
- 2 tbsp sesame seeds
Pre-heat the oven to 180C/160C Fan/Gas 4. Cut the chicken into bite-sized pieces and put in a large bowl.
Grate the carrots. Add to the chicken along with the spring onions, red pepper, sweetcorn and beansprouts.
In a separate bowl, mix together the peanut butter, soy sauce and sweet chilli sauce.
Add this peanut satay mixture to the chicken and vegetable filling, and stir thoroughly to mix together.
Lay a sheet of filo pastry on a work surface and fold in half (keep the other filo under a damp paper towel). Lay an eighth of the filling in a horizontal strip, 5cm up from the bottom of the pastry, leaving a 5cm gap at each side. Roll up into a sausage, then fold the ends under to seal. Transfer to a baking tray. Repeat with the rest of the filo and filling. Mix the butter and oil together, brush over the rolls and sprinkle with sesame seeds. Bake for 15-20 minutes.
Serve the spring rolls hot with a bowl of sweet chilli sauce for dipping.